There’s something magical about combining the cozy flavors of pumpkin spice with the fun, shareable format of a dessert pizza. Picture this: a tender, spiced cookie crust topped with a velvety pumpkin filling, all crowned with a cloud of fluffy cream cheese frosting. It’s like autumn on a plate, and I’m here to walk you through every step to make it absolutely perfect.
Essential Ingredients & Tools
Before we dive in, let’s make sure you’ve got everything you need. Trust me, having your mise en place ready makes the whole process smoother—no frantic searches for the vanilla extract halfway through mixing.
For the Cookie Crust:
- 1 1/2 cups all-purpose flour – The backbone of our crust.
- 1/2 tsp baking powder – Just enough lift to keep it tender.
- 1/4 tsp salt – Balances the sweetness.
- 1 tsp pumpkin pie spice – Because we’re doubling down on those warm fall flavors.
- 1/2 cup softened butter – Not melted, not cold—just perfectly spreadable.
- 1/2 cup granulated sugar – For that classic cookie sweetness.
- 1 large egg – Binds it all together.
- 1 tsp vanilla extract – A must for depth.
For the Pumpkin Filling:
- 1 cup pumpkin puree – Make sure it’s pure pumpkin, not pie filling.
- 1/3 cup brown sugar – Adds a rich, molasses-kissed sweetness.
- 1 large egg – Helps set the filling.
- 1/4 cup heavy cream – For that luscious, custard-like texture.
- 1 1/2 tsp pumpkin pie spice – More spice, more life.
- 1/2 tsp vanilla extract – Because vanilla makes everything better.
- Pinch of salt – To elevate all the flavors.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – The star of the show.
- 1/4 cup butter, softened – For that perfect creamy texture.
- 1 1/2–2 cups powdered sugar – Adjust to your sweetness preference.
- 1 tsp vanilla extract – The finishing touch.
Optional Garnishes:
- Toasted pecans
- Caramel drizzle
- A sprinkle of cinnamon
Tools You’ll Need
- 12-inch pizza pan or baking sheet
- Parchment paper (for easy cleanup)
- Mixing bowls
- Hand mixer or stand mixer
- Offset spatula (for that smooth frosting finish) – If you don’t have one, a butter knife works too.
How to Make Pumpkin Spice Dessert Pizza
Step 1: Preheat & Prep the Pan
First things first—preheat your oven to 350°F (175°C). While it warms up, lightly grease your pizza pan or line a baking sheet with parchment paper. If you’re using a dark-colored pan, dial the oven back to 325°F to prevent the crust from over-browning.
Step 2: Craft the Cookie Crust
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1 tsp pumpkin pie spice. In a separate bowl, beat the 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy—about 2 minutes. Add the 1 large egg and 1 tsp vanilla extract, mixing until just combined. Then, gently fold in the dry ingredients. Don’t overmix! We want a tender crust, not a tough one. Overworking the dough develops gluten, which can make it chewy instead of tender.
Step 3: Shape & Par-Bake the Crust
Press the dough into a 10-inch circle on your prepared pan, making sure it’s evenly thick. Use a fork to prick the surface—this keeps air bubbles at bay. Pop it in the oven for 10 minutes until the edges are just starting to turn golden. This step is crucial—it sets the crust so it won’t get soggy when we add the filling. For extra insurance, brush the par-baked crust with a thin layer of egg wash (1 egg + 1 tbsp water) to create a waterproof shield against the wet filling.
Step 4: Whip Up the Pumpkin Filling
While the crust par-bakes, whisk together the 1 cup pumpkin puree, 1/3 cup brown sugar, 1 large egg, 1/4 cup heavy cream, 1 1/2 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and pinch of salt. Keep it smooth but don’t overdo it—we want a silky texture, not a dense one. The brown sugar adds moisture and depth, while the cream ensures a custard-like consistency.
Step 5: Assemble & Bake
Spread the pumpkin filling over the par-baked crust, leaving a 1/2-inch border to prevent spillage. Bake for 18–22 minutes until the edges are set but the center still has a slight jiggle. That little wobble means it’s perfectly baked—it’ll firm up as it cools thanks to carryover cooking (residual heat finishes the process). If the filling is completely firm, it’s overbaked and may crack.
Step 6: Frost & Garnish
Let the pizza cool completely before frosting. Beat the 8 oz cream cheese, 1/4 cup butter, 1 1/2–2 cups powdered sugar, and 1 tsp vanilla extract until fluffy, then spread it over the cooled pizza with an offset spatula. For silkier frosting, ensure all ingredients are room temperature (65–70°F) and sift the powdered sugar to avoid graininess. Top with toasted pecans or a caramel drizzle if you’re feeling fancy. Chill for 15 minutes before slicing to let the frosting set.
Pro Technique
- Butter Temperature Matters – If your butter is too cold, it won’t cream properly. Too warm, and your crust will spread too much. Aim for softened but still cool to the touch. Microwave cold butter in 5-second bursts, rotating to avoid melting.
- The Jiggle Test – The filling should wobble like set gelatin when shaken gently. Overbaking causes cracks; underbaking leaves it runny.
- Room Temp Ingredients for Frosting – Cold cream cheese or butter leads to lumpy frosting. Let everything sit out for at least 30 minutes before mixing.
Storage & Freshness Guide
- Fridge: Store leftovers covered for up to 3 days. Place parchment between slices to prevent frosting smudging.
- Freeze: Freeze unfrosted components separately. Wrap the baked crust and cooled filling in plastic, then foil. Frosting can be frozen in an airtight container for 1 month; rewhip with a spoon to restore texture.
- Serving Idea: Warm slices slightly at 300°F for 5 minutes before serving for that fresh-from-the-oven feel.
Perfect Pairings
Complementary Dishes
- Spiced Roasted Pears: Their caramelized warmth echoes the pizza’s spices, while the soft texture contrasts the crisp crust.
- Savory Harvest Salad: Arugula, roasted squash, and pepitas balance the dessert’s richness with peppery freshness.
Drinks
- Chai Latte: Black tea and spices mirror the filling’s profile, while steamed milk adds creaminess.
- Sparkling Apple Cider: Its effervescence cuts through the frosting’s density, cleansing the palate.
Something Sweet
- Vanilla Bean Ice Cream: A scoop melts into the warm pizza, creating a creamy sauce-like effect.
- Dark Chocolate Shavings: Bitter cocoa contrasts the sweetness, adding sophistication.
Chef’s Wisdom
This Pumpkin Spice Dessert Pizza is the ultimate fall treat—sweet, spiced, and irresistibly creamy. Whether you’re serving it at a gathering or just indulging in a cozy night in, it’s guaranteed to be a hit. So grab your mixing bowls and let’s bake up some autumn magic!
Happy baking,
Mike
The Ultimate Pumpkin Spice Dessert Pizza with Cream Cheese Frosting
Make this Pumpkin Spice Dessert Pizza with Cream Cheese Frosting for the ultimate fall treat! Spiced crust, velvety pumpkin, and fluffy frosting—get the recipe now!
Ingredients
For the Cookie Crust:
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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1 tsp pumpkin pie spice
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1/2 cup softened butter
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1/2 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
For the Pumpkin Filling:
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1 cup pumpkin puree
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1/3 cup brown sugar
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1 large egg
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1/4 cup heavy cream
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1 1/2 tsp pumpkin pie spice
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1/2 tsp vanilla extract
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Pinch of salt
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/4 cup butter, softened
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1 1/2–2 cups powdered sugar
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1 tsp vanilla extract
Optional Garnishes:
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Toasted pecans
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Caramel drizzle
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or line with parchment.01
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Whisk 1 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1 tsp pumpkin pie spice in a bowl.02
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Beat 1/2 cup butter and 1/2 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix. Fold in dry ingredients.03
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Press dough into a 10-inch circle on pan. Prick with fork; bake 10 minutes.04
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Whisk 1 cup pumpkin puree, 1/3 cup brown sugar, 1 egg, 1/4 cup heavy cream, 1 1/2 tsp pumpkin pie spice, 1/2 tsp vanilla, and pinch of salt until smooth. Spread over crust, leaving a 1/2-inch border.05
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Bake 18–22 minutes until edges set but center jiggles slightly. Cool completely.06
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Beat 8 oz cream cheese, 1/4 cup butter, 1 1/2–2 cups powdered sugar, and 1 tsp vanilla until fluffy. Spread over pizza; garnish. Chill 15 minutes before slicing.07
